Puff pastry parcels with chicken and potato curry filling

Ingredients for 8 servings:

• 2 rolls of dough
• 300 g chicken breast fillet(s)
• 400 g potatoes
• 1 handful of peas, frozen
• 1 pack of curry-flavored cream cheese (e.g., Buko India, 200 g)
• salt and pepper
• 1 egg(s)
• some sesame

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes, cut them into 1 cm cubes, and cook for about 15 minutes. Meanwhile, cut the chicken breast fillet into equally small cubes and fry until well-cooked. Add the peas and fry, then add the cream cheese and mix. When the potatoes are done, drain them, add them to the meat, and simmer for about 5 minutes. Stir frequently and season with salt and pepper. Remove from the heat and let cool slightly. Preheat the oven to 180°C (top/bottom heat) (160°C fan-assisted). Roll out the puff pastry and cut into 8 large or 16 smaller triangles. Place the filling on one half of each triangle, fold the other half over, and press the edges together. Brush with beaten egg and sprinkle with sesame seeds. Bake the puff pastry parcels on a baking sheet lined with baking paper for about 20 minutes.